I’m in the process of moving house so I need to use up a few of the ingredients in my cupboards.
As its a holiday weekend here I decided to make a little cake as a treat and thought I would see what would happen putting peanut butter in a cake.
I usually use the equal weight method for cakes and as there is only two of us I used a 2 egg mix. (Weigh the eggs and that gives you the weight needed for flour, fat and sugar)
I roughly halved the amount of margerine required and made the rest up with peanut butter. All other ingredients were as usual plus a little baking powder to help with the rise and a splash of milk.
Now I used a 100% peanut butter which had no sugar, oil or salt added. The variety of peanut butter used will obviously affect the flavour.
I combined all the ingredients together and put the mix into a lined loaf tin which then went into a 160° oven for about 30 minutes.
It was quite a delicate flavour which I really liked but hubby being a peanut butter addict wanted more flavour so perhaps next time I will add a pinch of salt or increase the proportion of peanut butter.
Will definitely have this again but will have to experiment a little more.
Also thinking of trying a slice toasted with some butter or jam or chocolate spread………………..